1/4 cup raspberry jam
1/4 cup white sugar
1/4 tablespoon hot pepper sauce
3 tablespoons distilled white vinegar
2 tablespoons tomato sauce
1/4 teaspoon ground white pepper
1/4 teaspoon salt
4 bay leaves
3 tablespoons butter
1/4 cup milk
1/2 cup dried blueberries
1/2 cup fresh raspberries
Combine jam, sugar, hot pepper sauce, and vinegar in a large saucepan; heat over high heat until all liquid is absorbed. Add tomato sauce and pepper sauce and heat to a medium-low, stirring constantly. Add vinegar and shell and continue to heat over low heat, stirring occasionally. Reduce heat to medium low, and simmer, gently simmering until all the liquid is absorbed. Place bay leaves and potatoes in the saucepan and bring to a boil, stirring occasionally. Simmer, uncovered, 10 minutes.
Heat milk and evaporated milk in small saucepan until soft. Add the blueberries and blueberries and boil, stirring constantly, until the blueberries start to soften. Add the orange juice and continue to heat up to a high enough heat to melt and boil. Stir in the hot milk and the cooked potatoes and cook until tender and almost soft peaks form.
The cooked and mashed vegetables will be thick, and will need to be cut more or less to achieve the desired crisp texture. Stir in the cooked and mashed red potatoes to ensure even cooking. Stir in the almond paste and toss until all the pieces are coated. Serve hot.
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